Ingredients
- Zucchini Boats
- 4 4
- medium zucchini (each about 8 oz), halved lengthwise
- 3 3
- tsp.
- olive oil
- 1 1
- carrot, chopped
- 1 1
- pepper (red, orange, or yellow), diced
- 1 /2
- c.
- cherry tomatoes, quartered
- 1 1
- lb.
- boneless, skinless chicken breast, cut into tiny pieces
- 2 2
- tsp.
- smoked paprika
- 1 1
- tsp.
- dried oregano
- 1 /8 to 1/4 tsp red pepper flakes (optional)
- Kosher salt
- 3 3
- tbsp.
- chopped fresh chives
- Topping
- 1 /2
- c.
- plain low-fat kefir
- 2 2
- tsp.
- fresh lemon juice
- 1 /3
- c.
- finely chopped fresh mint leaves
- 1 /4
- seedless cucumber, cut into 1/4-inch pieces (optional)
Preparation
Step 1
Place a rimmed baking sheet in the oven and heat to 450°F. Cut zucchini in half lengthwise and, using a teaspoon, hollow out each half, transferring the insides to a cutting board; chop. Brush the cut sides with 1 teaspoon oil, then place on the heated baking sheet, cut sides down. Roast 6 minutes. Heat remaining 2 tsp oil in a large skillet on medium-high. Add carrot, pepper, tomatoes, and chopped zucchini and cook, tossing often, until the vegetables begin to soften, about 5 minutes. Season chicken with paprika, oregano, red pepper flakes (if using), and a pinch of salt; add to the skillet and stir, then remove from heat. Stir in chives. Turn zucchini cut sides up and divide chicken mixture among zucchini boats (about a generous 1/2 cup each). Roast until zucchini are tender and chicken is cooked through, 8 to 10 minutes.Meanwhile, prepare the topping: In a small bowl, combine kefir and lemon juice; fold in mint and cucumber if using. Serve with zucchini.